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Instant Pot Corned Beef

Instant Pot Corned Beef Recipe

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Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb corned beef brisket with spice packet
  • 1 medium onion, diced
  • 3 cloves garlic, smashed
  • 1 cup water or beef broth
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 3 large carrots, peeled and quartered
  • 1 lb baby potatoes
  • 1 small head green cabbage, cut into wedges
  • Grainy mustard, for serving

Method
 

  1. Sauté onion and garlic in the Instant Pot with oil until soft, about 5 minutes. Pour in water and vinegar and scrape up browned bits.
  2. Place corned beef in the pot fat-cap up. Add spice packet and bay leaves. Lock lid and pressure cook on high for 90 minutes.
  3. Allow natural pressure release for 15 minutes, then vent. Remove beef to a cutting board, tent with foil. Strain and reserve the cooking liquid.
  4. Return liquid to the pot. Add carrots, potatoes, and cabbage. Pressure cook on high for 4 minutes, then quick release.
  5. Slice beef against the grain and serve with vegetables and a drizzle of broth. Pass mustard at the table.

Notes

A 15-minute natural release is essential; it lets the meat relax so the juices stay inside. If your corned beef came with an extra spice packet or loose spices, feel free to use them all.